CN1762225A - Artificial vegetarian sausage - Google Patents

Abstract

The invention relates to an artificial vegetarian sausage and method for preparation, wherein each 100 weight parts of the sausage comprises for following raw materials, (1) artificial Japanese soybean fiber 14.8, soybean protein powder 8.88, maize starch 7.4, mushroom 5.92, (2) soybean protein powder in the form of emulsified plasm 1.18, cooled boiled water 16.57, edible plant salad oil 21.31, edible phosphates 0.15, (3) quelite including black pepper powder 0.47, ginger powder 0.59, refined white sugar 8.88, table salt 1.95, gourmet powder 0.3, I+G(nucleotides) 0.3, soy sauce 5.33, rice wine 5.92, Monascussp pigment 0.05.

Description

Artificial vegetarian sausage

Technical field

The present invention relates to the preparation method of the full vegetable food of soybean protein.

Technical background

The new conclusion of looking into according to (2002) 53b2000135 number scientific and technological novelty assessment report: " domestic not the appearing in the newspapers of the bionical series food of full element that soybean protein isolate+textured soybean protein produces.”

Summary of the invention

Purpose of the present invention aims to provide the healthy full vegetable food of a kind of low animal fat, no cholesterol, high protein, high string.

Another object of the present invention is to provide the preparation method of this full vegetable food.

Artificial vegetarian sausage of the present invention mainly contains following material in 100 parts of weight:

Raw material 1.

The artificial fibre and soya 14.8 of Japan

Soyabean protein powder 8.88

Cornstarch 7.4

Mushroom pin (siccative of diameter 0.5cm) 5.92

Raw material is (emulsion paste) 2.

Soyabean protein powder 1.18

Cold boiling water 16.57

Food plant salad oil 21.31

Edible phosphate 0.15

Flavoring 3.

Black pepper 0.47

Ginger powder 0.59

White granulated sugar 8.88

Salt 1.95

Monosodium glutamate 0.3

I+G (nucleotides) 0.3

Soy sauce 5.33

Make rice wine 5.92

Monascorubin 0.05

The preparation method of artificial vegetarian sausage of the present invention is made up of following steps:

One, Japanese artificial fibre and soya soaks in water after 40 minutes and drains naturally; The mushroom pin is pumped into filament with cold water soak 24 hours with spinning machine, again with raw material 1. in other components mix;

Two, the pasty state that emulsification became profit not separate in 30 minutes in the machine is frittered in the raw material Switzerland's product Alpina emulsification that is produced on 2.;

Three, with raw material 1., 3. flavoring pour in the quick beater making beating 10 minutes into, add raw material and 2. stir fast and became pasty state in 2 minutes;

Four, de-airing mixer vacuumized 40 minutes;

Five, going into vacuum stuffer is in the milk forms semi-finished product to casing;

Six, boiling (90 ℃ 40 minutes);

Seven, it is freezing to go into-18 ℃ of freezers.

The invention provides the healthy full vegetable food of a kind of brand-new low animal fat, no cholesterol, high protein, high string, particularly for the vegetarian diet crowd who increases year by year and suffer from crowds such as cardiovascular disease, diabetes, high cholesterol, obesity, a kind of especially good health food.

Specific implementation method

Embodiment:

Get Japanese artificial fibre and soya 25kg and in water, soak after 40 minutes and drain naturally, mushroom pin 10kg with cold water soak 24 hours, is pumped into filament with spinning machine, 1. mushroom pin, fibre and soya are mixed the formation raw material with cornstarch 12.5kg, albumen powder 15kg; Get soyabean protein powder 2kg, cold boiling water 28kg, food plant salad oil 136kg, edible phosphate 250g and be blended in Switzerland and produce Alpina emulsification and fritter the pasty state that emulsification became profit not separate in 30 minutes in the machine, form raw material 2.; With raw material 1., 3. flavoring (contain black pepper 800g, monosodium glutamate 500g, I+G (nucleotides) 500g, salt 3.3kg, white granulated sugar 15kg, ginger powder 1000g, soy sauce 9kg, make rice wine 10kg, monascorubin 80g) and poured in the quick beater making beating into 10 minutes, add raw material and 2. stir fast and became pasty state in 2 minutes; All material are poured de-airing mixer into and were vacuumized 40 minutes; Go into vacuum stuffer grouting system casing and become semi-finished product; Boiling (90 ℃ 40 minutes); It is freezing that finished product is gone into-18 ℃ of freezers.

Claims (2)

1, a kind of artificial vegetarian sausage is characterized in that mainly containing following material in 100 parts of weight:

Raw material 1.

The artificial fibre and soya 14.8 of Japan, soyabean protein powder 8.88, cornstarch 7.4, mushroom pin (siccative of diameter 0.5cm) 5.92;

Raw material is (emulsion paste) 2.

Soyabean protein powder 1.18, cold boiling water 16.57, food plant salad oil 21.31, edible phosphate 0.15;

Flavoring 3.

Black pepper 0.47, ginger powder 0.59, white granulated sugar 8.88, salt 1.95, monosodium glutamate 0.3, I+G (nucleotides) 0.3, soy sauce 5.33, wine rice wine 5.92, monascorubin 0.05.

2,, it is characterized in that forming by following steps according to the preparation method of the described artificial vegetarian sausage of claim 1:

One, Japanese artificial fibre and soya soaks in water after 40 minutes and drains naturally; The mushroom pin is pumped into filament with cold water soak 24 hours with spinning machine, again with raw material 1. in other components mix;

Two, the pasty state that emulsification became profit not separate in 30 minutes in the machine is frittered in the raw material Switzerland's product Alpina emulsification that is produced on 2.;

Three, with raw material 1., 3. flavoring pour in the quick beater making beating 10 minutes into, add raw material and 2. stir fast and became pasty state in 2 minutes;

Four, de-airing mixer vacuumized 40 minutes;

Five, going into vacuum stuffer is in the milk forms semi-finished product to casing;

Six, boiling (90 ℃ 40 minutes);

Seven, it is freezing to go into-18 ℃ of freezers.